any research triangle foodies?

[hshaner]

I'm interested in trying to replicate an awesome dip from Chapel Hill, NC's "411 West" Restaurant. It's the herbed artichoke dip served with their foccacia bread appetizer. I've tried many recipes and can't seem to find the right balance. Any ideas? Even if not, I urge you to go and try the dip--it's fabulous!

[marys]

Unfortunately, I don't have any tips for re-creating the recipe, but I had to tell you that you made me hungry! I moved to Cincinnati from Raleigh 2 years ago, and I miss the restaurants there. I loved 411 West and their sister restaurant in Raleigh (Was it 315 East or something like that?). I hope somebody has a recipe suggestion for you!

[Beth Y]

The sister restaurant in Raleigh is 518 West, as it is on West Street.

[lorilei]

Hrm. No triangles of any sort here... but it sounds interesting http://www.cookinglight.com/bbs/smile.gif

I have never had the pleasure of eating at the 411 West -- however, I do have an excellent recipe for an herbed artichoke dip. Try this one on for size:

1 pkg cream cheese
1/2 cup mayonnaise
1 jar (6 ounces) marinated artichoke hearts
1/2 teaspoon lemon juice
1/4 teaspoon dried thyme

Blend all ingredients in food processor. Store in fridge.

OR

2 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated Romano cheese
3 tablespoons chopped fresh tarragon or 1 tablespoon dried

Preheat oven to 350°F Combine all ingredients in medium bowl. Transfer mixture to 3-cup ovenproof soufflé dish or small casserole. Bake dip until heated through, about 30 minutes.

[This message has been edited by lorilei (edited 09-07-2000).]

[hshaner]

Thanks for the suggestions. I'll give them a try... the first one might be close, as the dip was served cold. At least now I have something concrete to start from. http://www.cookinglight.com/bbs/smile.gif